I’ve been trying to cook new dishes and
break out of the same-old-same-old recipes
I’ve done for decades.
Did you notice the chicken is shaped like a heart?!
I just noticed that! 🙂
So, here’s one I tried yesterday
and I loved it!!
Very simple and easy.
I’m calling it Chicken Fresco because it tasted
so fresh and light.
Serves 2. (It can easily be adapted to feed more
by just adding more chicken and tomatoes)
2 skinless boneless chicken breasts, split (butterflied)
1/2 cup grape tomatoes halved
3 Tb olive oil
2 cloves of garlic
1/4 cup of chopped parsley
salt & pepper to taste
Preheat oven to 350.
I used a cast iron skillet. I thought this was worth mentioning
because it gives the chicken such great color and texture.
Heat pan over medium heat, add olive oil, onion, and garlic,
cook for about 3 minutes.
Then add chicken breasts to the pan.
I browned the chicken on each side for a total of about 5-7 minutes.
Then, I placed the chicken on a cookie sheet and covered them
with aluminum foil, and put in the preheated oven for about 10 minutes.
While the chicken cooked in the oven, I put the tomatoes and parsley
into the skillet and cooked them for about 3 minutes.
Then removed it from heat.
Once the chicken was cooked, I took it out of the oven,
Uncovered it and placed it back into the skillet.
I placed it back on the heat for about one minute,
just enough for the chicken to get covered in the “sofrito”.
I served it with white rice and slices of avocado.
It was a quick, healthy, and easy meal to make.
Happy cooking everyone!